scholarly journals Detection and quantification of Salmonella in fresh vegetables in Perak, Malaysia

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 441-448 ◽  
Author(s):  
Seow Hoon Saw ◽  
J.L. Mak ◽  
M.H. Tan ◽  
S.T. Teo ◽  
T.Y. Tan ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Food Poisoning ◽  
Leafy Vegetables ◽  
Most Probable Number ◽  
Salmonella Spp ◽  
Probable Number ◽  
Increased Risk ◽  
Fresh Vegetables ◽  
Serovar Typhimurium ◽  
Wet Market

The eating of fresh and minimally processed vegetables is getting popular among Malaysians. This trend poses an increased risk of food poisoning associated with the consumption of fresh produce contaminated with pathogenic bacteria. Salmonellosis is a foodborne disease caused by several non-typhoidal Salmonella enterica serovars, predominantly serovars Enteritidis and Typhimurium. The present study aimed to determine the prevalence of Salmonella spp., S. enterica serovar Enteritidis and S. enterica serovar Typhimurium in fresh leafy vegetables such as cabbages (n = 40), lettuces (n = 20), and fruit vegetables such as tomatoes (n = 40), carrots (n = 40) and cucumbers (n = 40), which were sold by three different hypermarkets and a wet market in Kampar, Perak, Malaysia. The study was performed over a period of 13 months (January 2018 to January 2019). A combination of most probable number-multiplex polymerase chain reaction (MPN-mPCR) method was used to quantify the concentrations of Salmonella spp., S. enterica serovar Enteritidis and S. enterica serovar Typhimurium in the examined samples. The results of this study demonstrated that of the vegetables tested, tomatoes, carrots and lettuces were not contaminated by Salmonella spp., S. enterica serovar Enteritidis and S. enterica serovar Typhimurium. However, the presence of Salmonella spp. was detected in 3.3% of cabbages from the hypermarket, with estimated microbial loads ranging from <3.0 MPN/g to 15.0 MPN/g. On the other hand, S. enterica serovar Typhimurium was detected in 10.0% of the cucumbers from hypermarkets and 20% of them from the wet market. Their microbial loads were ranging from <3.0 MPN/g to >1,100 MPN/g. This indicated that cabbages and cucumbers could be the potential sources of salmonellosis. Therefore, the monitoring of food safety and hygienic practices should be strictly enforced by relevant government agencies to avoid potential poisoning by foodborne pathogens.

scholarly journals Incidence of psychrotrophs bacteria with potential public health implications in ice cream sold in Zakho markets

2017 ◽  
Vol 5 (10) ◽  
pp. 4247
Author(s):  
Yousif Abdulla AlBany ◽  
Reem Qasim Mohammed ◽  
Nagham Mohammed Azzo ◽  
Mohammad Ismail Al-Berfkani
Keyword(s):  
Public Health ◽  
Pathogenic Bacteria ◽  
Food Poisoning ◽  
Public Health Problem ◽  
Ice Cream ◽  
Most Probable Number ◽  
Major Public Health Problem ◽  
Probable Number ◽  
Health Authorities ◽  
High Prevalence

Background: Foodborne illness are caused by the consumption of food that is contaminated with either bacteria or their toxins and the most common causes are psychotropic bacteria which cause major public health problem. The aim was to detect and enumerate pathogenic bacteria in locally made ice cream.Methods: 250 locally made ice cream samples were randomly collected from automatic soft machines and dipping cabinets in the markets of Zakho city over a period of ten months starting in July 2016 to May 2017. All collected samples were transported to the microbiology laboratory. The most probable number methods used for detection and enumeration of pathogenic psychotropic bacteria.Results: In general, both types of ice cream samples were showed heavy contamination with aerobic bacteria. The Staphylococcus aureus (MRSA) counts exceeded the standard limits in all samples; the count in dipping cabinets' samples was higher than automatic soft machines samples whereas Coliform count in automatic soft machines samples was higher than dipping cabinets' samples. High incidence of Salmonella and Listeria monocytogenes had been detected in all ice cream samples and the range in samples from automatic soft machines were higher than samples obtained from dipping cabinets.Conclusions: This study indicates a high prevalence of pathogenic psychrotrophs in unpacked ice cream and poor hygiene during production, which make local ice cream unsuitable for consumption and it is indicating the need to monitor the hygienic quality of markets and the health authorities must be informed about such cases to avoid food poisoning. 

scholarly journals Distribution of multidrug-resistant Salmonella spp. recovered from aquatic environment of Banda Aceh, Indonesia

2021 ◽  
Vol 22 (2) ◽  
Author(s):  
Suhartono Suhartono ◽  
Yulia Sari Ismail ◽  
Zahratul Aini
Keyword(s):  
Aquatic Environment ◽  
Antibiotic Susceptibility ◽  
Pathogenic Bacteria ◽  
Multidrug Resistant ◽  
Most Probable Number ◽  
Salmonella Spp ◽  
Potential Health ◽  
Probable Number ◽  
Antibiotic Susceptibility Test ◽  
Banda Aceh

Abstract. Suhartono S, Ismail YS, Aini Z. 2021. Distribution of multidrug-resistant Salmonella spp. recovered from aquatic environment of Banda Aceh, Indonesia. Biodiversitas 22: 881-886. The occurrence of pathogenic bacteria in an aquatic system might increase waterborne infections including salmonellosis. This might raise a concern related to the increasing pathogenic bacteria, including the multidrug-resistant Salmonella spp. in the two major rivers, namely Lamnyong and Krueng Aceh crossing the city of Banda Aceh, Indonesia. The objectives of the present study were to isolate and enumerate Salmonella spp. recovered from aquatic environment in Banda Aceh and to determine their antibiotic susceptibility. Bacterial enumeration was performed using most probable number (MPN) method followed by bacterial isolations using selective media Salmonella-Shigella Agar (SSA); whereas, antibiotic susceptibility test was conducted using a procedure as recommended by the National Committee for Clinical Laboratory Standards. There was no significant Salmonella spp. densities/mL of both locations (p = 0.200) although, on average there was about 441.67 Salmonella spp. MPN/mL in Krueng Aceh as opposed to 20.47 MPN/mL of Lamnyong river. There were 57 Salmonella spp. isolates recovered in the sampling sites, i.e. 38 isolates of Lamnyong and 19 isolates of Krueng Aceh. The results of antibiotic susceptibility tests showed that Salmonella spp. isolates recovered from Lamnyong and Krueng Aceh showed antibiotic resistance to azithromycin, tetracycline, and streptomycin. Moreover, Salmonella spp. isolates also showed high resistance to ofloxacin, ciprofloxacin, dan ceftriaxone. All Salmonella spp. isolates were classified as MDR with the number of isolates resistant to 4-6 antibiotics was 33 (57.9%), whereas those that were resistant to 7-9 antibiotics and over 10 antibiotics were 23 (40.4%%) and 5 (8.8%) respectively. The prevalence of MDR Salmonella spp. in the current study suggest that river remain the major reservoirs for the transmission of the pathogen in aquatic systems. An appropriate assessment and monitoring are necessary to reduce the potential health risks and to ensure water quality in the aquatic environment.

Analysis of Coliform and Colifecal Total Pollution Test on Various Types of Drinking Water Using the MPN (Most Probable Number) Method

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Wanda Aulya ◽  
Fadhliani Fadhliani ◽  
Vivi Mardina
Keyword(s):  
Drinking Water ◽  
Fecal Coliform ◽  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Coliform Bacteria ◽  
Most Probable Number ◽  
Inspection Method ◽  
Sample Number ◽  
Probable Number ◽  
Fecal Coliform Bacteria

Water is the main source for life and also the most severe substance caused by pollution. The mandatory parameters for determining microbiological quality of drinking water are total non-fecal Coliform bacteria and Coliform fecal (Escherichia coli). Coliform bacteria are a group of microorganisms commonly used as indicators, where these bacteria can be a signal to determine whether a water source has been contaminated by bacteria or not, while fecal Coliform bacteria are indicator bacteria polluting pathogenic bacteria originating from human feces and warm-blooded animals (mammals) . The water inspection method in this study uses the MPN (Most Probable Number) method which consists of 3 tests, namely, the presumption test, the affirmation test, and the reinforcement test. The results showed that of 15 drinking water samples 8 samples were tested positive for Coliform bacteria with the highest total bacterial value of sample number 1, 15 (210/100 ml), while 7 other samples were negative. From 8 positive Coliform samples only 1 sample was stated to be negative fecal Coliform bacteria and 7 other samples were positive for Coliform fecal bacteria with the highest total bacterial value of sample number 1 (210/100 ml).

scholarly journals Hygienic sanitary conditions of vacuum packed beef produced by slaughterhouses qualified for export in the Mato Grosso state, Brazil

2018 ◽  
Vol 48 (4) ◽  
Author(s):  
Maxsueli Aparecida Moura Machado ◽  
Barbara Müller ◽  
Ricardo César Tavares Carvalho ◽  
Eduardo Eustáquio de Souza Figueiredo
Keyword(s):  
Transmission Risk ◽  
Most Probable Number ◽  
Salmonella Spp ◽  
Mato Grosso ◽  
Probable Number ◽  
E Coli ◽  
Legal Standards ◽  
Market Expansion ◽  
Thermotolerant Coliforms ◽  
Sanitary Conditions

ABSTRACT: Brazil is the largest exporter of beef of the world and Mato Grosso State is the highest beef producer in this country. To maintain product competitiveness and market expansion, sanitary hygienic control of the entire process is indispensable to ensure the attainment of harmless beef and quality. The objective of this study was to evaluate the hygienic sanitary conditions of vacuum-packed beef produced by establishments qualified for export in the state of Mato Grosso, Brazil. A total of 60 samples were submitted to coliforms counts at 35°C and at 45°C and E. coli. The mean contamination by at 35°C and coliforms at 45°C were 3,1 x 102MPN/g and 7.7MPN/g respectively. The presence of E. coli was verified in five samples, representing an occurrence of 8.3% (5/60), and Salmonella spp. in 5% (03/60) of the analyzed samples. The MPN (Most Probable Number) average of coliforms at 35°C and 45°C are in accordance to national and international legislation; however, the presence of Samonella spp., E. coli in some sample indicates a low risk of occurrence of salmonellosis and colibacillosis transmitted by the evaluated beef. However, transmission risk of these diseases cannot be ruled out, since the presence of E. coli does not depend on the amount of coliforms and national legal standards established for the group of thermotolerant coliforms.

scholarly journals Methods for the Recovery of Salmonella spp. from Carboxymethylcellulose Gum, Gum Ghatti, and Gelatin

1998 ◽  
Vol 81 (4) ◽  
pp. 721-726 ◽  
Author(s):  
René Miguel Amaguaña ◽  
Thomas S Hammack ◽  
Wallace H Andrews
Keyword(s):  
Final Concentration ◽  
Inorganic Salts ◽  
Most Probable Number ◽  
Salmonella Spp ◽  
Test Portion ◽  
Probable Number ◽  
Ph Adjustment ◽  
Gum Ghatti ◽  
Thickening Agents ◽  
The U.S

Abstract Foods analyzed for Salmonella spp. by the procedure in the U.S. Food and Drug Administration's Bacteriological Analytical Manual are preenriched at a 1:9 test portion/broth ratio. Various thickening agents preenriched at this ratio become viscous and nonpipettable after 24 h incubation at 35 C. The effects of 3 factors (presence of inorganic salts, adjustment of pH, and presence of enzymes) on the viscosity of the test portion/preenrichment mixtures of various thickening agents during incubation were determined. Reduction of the viscosities of these thickening agents was accomplished as follows: carboxymethylcellulose gum, addition of cellulase to a final concentration of 0.10℅ in lactose broth preenrichment and incubation with no pH adjustment; gum ghatti, addition of NaCI to a final concentration of 0.10℅ in lactose broth preerichment and adjustment of the pH to 6.5; and gelatin, addition of papain to a final concentration of 0.10℅ in lactose broth preenrichment and adjustment of the pH to 6.8. With these modified preenrichments, one Salmonella spp. cell/25 g (representing an approximate most probable number value of 0.04 cell/g) was generally recovered from the thickening agents.

scholarly journals Relationship of aquatic environmental factors with the abundance of Vibrio cholerae, Vibrio parahaemolyticus, Vibrio mimicus and Vibrio vulnificus in the coastal area of Guaymas, Sonora, Mexico

2013 ◽  
Vol 11 (4) ◽  
pp. 700-712 ◽  
Author(s):  
A. León Robles ◽  
E. Acedo Félix ◽  
B. Gomez-Gil ◽  
E. I. Quiñones Ramírez ◽  
M. Nevárez-Martínez ◽  
...  
Keyword(s):  
Environmental Factors ◽  
Pathogenic Bacteria ◽  
Vibrio Vulnificus ◽  
Sampling Site ◽  
Principal Component ◽  
Most Probable Number ◽  
Probable Number ◽  
Vibrio Mimicus ◽  
Positive Correlations ◽  
Relationship Of

Members of the genus Vibrio are common in aquatic environments. Among them are V. cholerae, V. vulnificus, V. parahaemolyticus and V. mimicus. Several studies have shown that environmental factors, such as temperature, salinity, and dissolved oxygen, are involved in their epidemiology. Therefore, the main objective of this study is to determine if there is a correlation between the presence/amount of V. cholerae, V, vulnificus, V. parahaemolyticus and V. mimicus and the environmental conditions of the seawater off the coast of Guaymas, México. Quantification of all four pathogenic bacteria was performed using the most probable number method, and suspected colonies were identified by polymerase chain reaction (PCR). Correlations were found using principal component analysis. V. parahaemolyticus was the most abundant and widely distributed bacteria, followed by V. vulnificus, V. mimicus and V. cholerae. Positive correlations between V. parahaemolyticus, V. vulnificus and V. mimicus with temperature, salinity, electric conductivity, and total dissolved solids were found. The abundance of V. cholerae was mainly affected by the sampling site and not by physicochemical parameters.

scholarly journals Foodborne bacterial pathogens recovered from contaminated shawarma meat in northern Jordan

2014 ◽  
Vol 8 (11) ◽  
pp. 1407-1414 ◽  
Author(s):  
Laila Nimri ◽  
Fatina Abu AL- Dahab ◽  
Raymond Batchoun
Keyword(s):  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Common Ground ◽  
Bacterial Pathogens ◽  
Food Poisoning ◽  
Primary Concern ◽  
Salmonella Spp ◽  
Modes Of Transmission ◽  
Heat Stable ◽  
Safety Regulations

Introduction: The purpose of the study was to isolate, identify, and determine the antimicrobial resistance of the bacterial pathogens recovered from shawarma (donair) sandwiches served to the public in Jordan. Methodology: Bacterial contamination of 100 shawarma sandwiches with pathogenic bacteria was studied by culture on selective media, serology, PCR assay, and antimicrobial susceptibility testing. Results: One hundred and forty-five bacterial isolates were identified. The predominant species was Escherichia coli (28.3%), with six isolates of serotype O157:H7, followed by Salmonella spp. (25.5%). Higher contamination rates were found in chicken sandwiches. The majority of these bacteria expressed high resistance to several antimicrobials, especially tetracycline and streptomycin. Citrobacter freundii was isolated from 15.9% and Staphylococcus aureus was isolated from 8.3% of the sandwiches. The presence of these pathogens is of primary concern because some strains are capable of producing a heat-stable enterotoxin that causes food poisoning in humans, and should therefore be taken into account in risk assessment. Conclusions: Results signify the importance of sustained surveillance of foodborne pathogens in shawarma sandwiches to minimize the risk of contamination. Availability of data on the isolated pathogens and modes of transmission in food from different countries would provide a common ground for reaching international agreement on food safety regulations.

scholarly journals Evaluation of Pathogenic Bacteria Associated with Fresh Produce obtained from Selected Markets in Abeokuta

2013 ◽  
Vol 4 (1) ◽  
pp. 75-81
Author(s):  
OR Afolabi ◽  
AR Oloyede ◽  
TA Ibrahim
Keyword(s):  
Escherichia Coli ◽  
Pathogenic Bacteria ◽  
Fresh Produce ◽  
Enterobacter Aerogenes ◽  
Total Coliform ◽  
Shigella Dysenteriae ◽  
Human Consumption ◽  
Salmonella Spp ◽  
Fresh Vegetables ◽  
Plate Counts

The bacterial quality of eight types of fresh produce obtained from selected markets in Abeokuta was determined. Two hundred forty (240) samples of fresh vegetables were examined for aerobic plate counts, coliform counts, and presence of Escherichia coli, toxigenic Staphylococcusaureus, Salmonella spp and Listeria spp. The aerobic plate counts ranged from 2.80 log10 cfu/g to 15.60 log10 cfu/g with the inner parts of cut- water melons having the highest value. Total coliform counts ranged from 0.0 to 11.80 log10 cfu/g. Pathogenic bacteria isolated were Escherichia coli,Staphylococcus aureus, Salmonella spp, Listeria spp, Shigella dysenteriae, Klebsiella pneumoniae, Enterobacter aerogenes, Bacillus spp, Pseudomonas aeruginosa and Streptococcus spp. These pathogens were mostly found at the outer leaves/ parts of the vegetables and render unsafe for human consumption. This study shows that the outer parts/ leaves of fresh produce are heavily contaminated with pathogenic bacteria and the fresh produce should be pre- treated thoroughly, so as to reduce the risk of food- borne outbreaks.Keywords · Pathogenic bacteria · Bacterial quality · Coliform counts

scholarly journals A Comparative Study of the Bacterial flora in a Tannery Polluted Environment

1970 ◽  
Vol 24 (2) ◽  
pp. 157-159
Author(s):  
Mahmuda Begum ◽  
Abu Tweb Abu Ahmed ◽  
Fauzia Hafiz ◽  
Sahana Parveen
Keyword(s):  
Freshwater Fish ◽  
Pathogenic Bacteria ◽  
Bacterial Flora ◽  
Bacterial Load ◽  
Total Coliform ◽  
Faecal Coliform ◽  
Polluted Water ◽  
Most Probable Number ◽  
Polluted Environment ◽  
Probable Number

The present study was carried out to assess the total bacterial load, incidence of total coliform, faecal coliform (Escherichia coli) and Salmonella species in water and soil of a tannery polluted environment (river Buriganga) and a selected freshwater fish pond environment. Samples were analyzed for their monthly variation and made a comparative investigation between the two different environments. The highest viable bacterial count was observed in tannery polluted water (2.7 x 105 cfu/ml) in May 2005 and in soil (5.7 x 107 cfu/g) in August, 2005. The total coliform and faecal coliform counts were always very high (>2,400/100 ml) in water and soil (>240/g) of tannery polluted area as measured by the most probable number (MPN) method. Salmonella was always present in tannery polluted samples, and occasionally in fresh water pond samples. It was also observed that tannery polluted environment was heavily polluted due to presence of large number of pathogenic bacteria as a result of tannery wastes discharged into the area. This poses serious threats to aquatic organisms, especially fish, and also for human being living in the Hazaribagh area.Keywords: Bacterial flora, Tannery polluted environment, Freshwater fish pondDOI: http://dx.doi.org/10.3329/bjm.v24i2.1264

scholarly journals Prevalence of Salmonella contamination in processing chain of selected chicken based side dishes

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 690-696
Author(s):  
R. Novera ◽  
W.P. Rahayu ◽  
H.D. Kusumaningrum ◽  
N. Indrotristanto ◽  
E. Nikastri
Keyword(s):  
Food Processing ◽  
Most Probable Number ◽  
Heating Process ◽  
Contributing Factors ◽  
Salmonella Spp ◽  
Probable Number ◽  
Cooking Process ◽  
School Canteen ◽  
Polymerase Chain ◽  
Side Dishes

This study was aimed to determine the prevalence, the level and the main contributing factors to contamination of Salmonella spp. in four selected chicken-based side dishes prepared for the school canteens. One hundred and seven samples were collected from four different food processing chains, i.e. fried chicken with precooking, fried chicken without precooking, breaded fried chicken, and sauced chicken. Salmonella contamination was determined by the most probable number (MPN) and confirmed with polymerase chain reaction. Salmonella spp. were detected in 8 of 21 chicken cuts samples (360-920 MPN/g) and in 4 of 30 end products samples (0.61-3 MPN/g). The fact that Salmonella was still found at the end product indicated that cross-contamination and/or inadequate heating process likely occurred. Besides the chicken cuts, the contributing factors to the Salmonella contamination were water (4 of 17 samples) and seasonings (8 of 13 samples). To ensure the safety of chicken-based side dishes prepared for the school canteen, adequate cooking process must be performed by all food handlers. The results of this study might contribute to analysing the risk of salmonellosis in Indonesia.

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